INGREDIENTS
250 g Modena vinegar
250 g Raspberry pure
2 g Gelespessa
2 g Gelespessa
q/s Salt
q/s Pepper
q/s Olive oil
ELABORATION
Combine vinegar and 2 g Gelespessa and mix with a hand blender until thick.
Do the same with the Raspberry pure.
Mix olive oil and the previous mixtures in order to achieve a sort of colourful vinaigrette.
